Pistachio Almond Cake

Here’s a beautifully nutty and aromatic Pistachio Almond Cake recipe — moist, elegant, and perfect for tea time, special occasions, or as a gluten-free dessert (with a simple adjustment). It highlights the natural flavor of pistachios and almonds without being overly sweet.

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🌰 Pistachio Almond Cake

Ingredients:

• 1 cup shelled pistachios (unsalted, raw or roasted)

• 1 cup almond flour (or finely ground blanched almonds)

• 3/4 cup granulated sugar

• 1/2 cup unsalted butter, softened

• 3 large eggs, room temperature

• 1/4 cup plain yogurt or sour cream

• 1 tsp almond extract

• 1/2 tsp vanilla extract

• 1/2 tsp baking powder

• 1/4 tsp salt

Optional:

• Zest of 1 lemon or orange (adds brightness)

• Powdered sugar or chopped pistachios for garnish

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Instructions:

1. Preheat Oven:

   • Preheat to 350°F (175°C).

   • Grease and line an 8-inch round or square cake pan.

2. Prep Pistachios:

   • Pulse pistachios in a food processor until finely ground (like almond meal), but not oily.

3. Cream Butter and Sugar:

   • In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).

4. Add Eggs and Flavorings:

   • Beat in eggs one at a time.

   • Mix in almond extract, vanilla, and citrus zest if using.

5. Combine Dry Ingredients:

   • In a separate bowl, mix ground pistachios, almond flour, baking powder, and salt.

6. Mix and Finish Batter:

   • Fold dry ingredients into the wet mixture.

   • Stir in yogurt or sour cream until just combined.

7. Bake:

   • Pour batter into prepared pan, smoothing the top.

   • Bake for 30–40 minutes, or until a toothpick comes out clean and the top is lightly golden.

8. Cool and Garnish:

   • Cool completely in pan before removing.

   • Dust with powdered sugar or sprinkle chopped pistachios on top.

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✅ Tips & Variations:

• Gluten-Free: Already gluten-free with almond flour and pistachios.

• Add a glaze: Mix powdered sugar with lemon juice for a simple drizzle.

• Layered version: Slice in half and fill with whipped cream or mascarpone.

Would you like a vegan, eggless, or semolina-based Middle Eastern version of this cake?